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Monday, April 2, 2012

Crispy Roast Pork (Siew Yoke) 脆皮烧肉

I brought this cripsy roast pork to pray for Qingming (Chinese people visit the graves or burial grounds of their ancestors) on last weekend. After the ceremony, everyone was enjoyed this roast pork and they claimed that the taste is exactly like those selling outside..Even my SIL who has left not many teeth, also enjoying this roast pork very much, hehehe.. Feel free to try out this recipe as you might surprise with just few simple steps and you can get a very crispy skin of roast pork..

With this special skewer, it was so much easy to prick the skin..

Latest update :-I attached these photos, this is the shop that i bought this skewer. This shop is located at the wet market. They are selling all kind of housewhole items..

buy a nice lean and even layers of pork belly

first blanch in hot water, this step is good as it will remove the unpleasant smell from the pork if any..

pat dry with paper towel

use a sharp skewer to prick the skin, more holes you can make the better

use a sharp knife to lightly score the skin

rub salt and seasonings

place on a wire rack and dry in the fridge overnight

you can personlise the taste with your own spice rub mixture e.g you can add red fermented soy bean , but i prefer mine to be just simple with good Chinese five spices powder and ground white pepper..

Dry rub2tsp garlic salt (you may replace with garlic powder or grated garlic and salt) + 1tsp sea salt1tsp + 1/2 tsp five spice powder1tsp ground white pepperMethod1. Try to have a flat and same level of pork belly (for even browning when roasting) by cutting off those extra meat underneath ). Blanch the pork in a pot of boiling water for 5mins.2. Remove and wipe dry with paper towels.3. Prick the skin all over with a sharp skewer, the more holes you can make the better.4. Then use a sharp knife to lightly score the skin.5. Massage the dry rub into the meat and rub the salt on the skin.6. Place pork on a wire rack, uncovered, place in the fridge and let it dry out slowly overnight. (Alternatively put in a oven with a fan blowing for 3hours to dry the skin)7. Preheat the oven to 200C. Place the pork, skin side up, on a wire rack in the oven, and place a tray underneath to catch the drippings.8. Roast for 25mins and then switch the oven from bake to grill function (upper heat only), increasing the temperature to 230C. Grill until the skin is evenly blistered and browned (around 50mins)9. Remove to a wire rack to cool slightly. Cut into long strips then slice and serve warm.

Updated on 27 March 2016
After made Siew Yok numerous times, just like to re-update the recipe which resulted a crispy skin and juicy roast pork.

I find this type of normal salt yield better crispy skin than sea salt. And do not reduce the salt amount that rub on the skin, one of the important criteria to make the skin turned crispy. Even with that big amount of salt used, you will not taste too salty.

Also do not over bake the meat (1st part of baking), if over cooked, the meat will become soft and has no chewy texture.

Crispy Roast
Pork 脆皮烧肉

3kg pork
belly, with skin on, size 12”x8”

3tbsp salt
(prefer normal & cheap salt)

Dry rub

3tsp garlic
salt

2tsp salt
(prefer normal & cheap salt)

2tsp + 1/2
tsp Chinese five spice powder

1tsp ground
white pepper

Method

1. Try to
have a flat and same level of pork belly (for even browning when roasting) by
cutting off those extra meat underneath). Blanch the pork in a pot of boiling
water for 5mins.

2. Remove
and wipe dry with paper towels.

3. Prick the
skin all over with a sharp skewer, the more holes you can make the better.

4. Then use
a sharp knife to lightly score the skin.

5. Massage
the dry rub into the meat. For the skin, rub the salt and just leave the excess
salt on the skin.

6. Place
pork on a wire rack, uncovered, place in the fridge and let it dry out slowly
overnight.

7. Preheat
the oven to 200C. Place the pork, skin side up, on a wire rack in the oven, and
place a tray underneath to catch the drippings.

8. Roast for
30mins at middle rack and then switch the oven from bake to grill function
(upper heat only), increasing the temperature to 230C. Grill until the skin is
evenly blistered and browned (around 50mins).

9. Remove to
a wire rack to cool slightly. Cut into long strips then slice and serve warm.

My hubby likes roasted pork. He did ask me to bake but I still put in waiting list. Thinking of all the oven cleaning 怕怕! Anyway is it really very oily after the roasting ? Yours pork belly has very nice 'lean' layers. Is hard to find such beautiful pork belly. I guess have to specially booked first. Very moist and crispy! And the steps is simple. Thanks for sharing.

Sonia, I'm here to have few pieces of 烧猪肉!The skin looks crispy!I've marked this dish to make on X'mas but till now still not taking action! My FIL is very good in roasting this but sometimes, he couldn't get the crispness of the skin. According to him, if the skin is wrinkle & not fresh, then, the skin may not turn out to be crispy!

I haven't seen this "skewer" b4. All other recipes that I've studied only mention abt scoring. So Sonia, if I skip this step & just do the scoring, will the skin still be guaranteed crispy?

I had wanted to make this crispy roast pork for so long and yours so perfectly done. The skin so crispy and I'm sure everyone looking at the photos drooling. Thanks for sharing with us. Oh, I hv not come across this special Wooden skewer.

Sonia, your roast pork looks awesome! I think after the blanch. The fat won't spread all over the oven when roasting it. I want to make one too. I was looking for the skewer as well. Didn't know they have it here. Must check out the local shop. Thanks again for sharing.Have a great week ahead, dear.Kristy

Blessed Homemaker, i just checked your post about roast pork using air fryer.Since you just use knife to score it, the effect is quite difference from using skewer to prick the skin..Use skewer can have nice blistering look round and bubbles!!

Omg, Sonia, you made your own roast pork for Qingming? Your ancestors must be proud, and your family and relatives must be lucky to enjoy this!:)Yeah, somehow for me, this is the first time I really experienced the Qingming festival, and it is really, a festival filled with food and family gatherings :)

Hi Sonia, that is really great. I have the pork ready for this dish. Bu...will it contribute smell to the fridge if let it uncovered overnight? And what about the oven, does the pork oil spill everywhere in the oven?

each time i see siu yuk on someone's blog, i feel so tempted to try..it's on my list now, hope to try it out. I love that garlic salt, it 's a magic ingredient for me, didnt know that it can used for making siu yuk! Thank you!

Sonia, it looks extraordinary! I'm after my dinner, but I wouldn't refuse a slice or two... I love crunchy pork belly and the crunchier the skin the better. Yours looks particularly crunchy. I love the skewer! It's so clever and so original too.

It's from this year's Flavour issue, right? I bookmarked it, but yet to try...not with your better pictorial guide, I think it's high time I get round to it.

Thanks for the photo of the skewer, I had something similar but it's made from plastic, and doesn't last, spoilt after awhile. Your wooden version is so much sturdier, shall look for it in those shop you shown here.

YUM! I love this crispy pork( siu yok)! Didn't know it's quite easy to make! Now I know , thanks to you! I'll ask my sister to get the special skewer when she balik kampung this summer! But definitely trying this recipe! Can't wait! :)

太棒了!I have been reading a few recipe and until I found yours, the best and the simplest one.

Just a question if you got time to reply me, why Rasa Malaysia (another blogger) use ginger powder instead of garlic? ( i already bought the ginger powder, felt headache now, not sure will be able to exchange with the Empire grocer for garlic powder or not).

Ley, actually the type of seasonings use are depend on individual. I use garlic salt powder and the roast pork tasted exactly like those selling outside, so i guess they also using garlic..If no grill function, you can just use normal oven function, but the meat might turned quite dry, maybe you can wrap with foil at the last stage. Ya, remember to set your oven temperature to very high, at least 230C as to blistic the skin and got the crunchy skin..The most importantly is prick the skin as much of holes possible..Hope my answers will help.

Hi Sonia,I tried out the recipe and instead of leaving in the fridge, I left it out to blow dry for 3 hours as it is very windy in Germany. Roasted pork turned out very good. Thank you for your recipe.